Composition and color stability of carbon monoxide treated dried porcine blood

Meat Science

Volumn 85, Issue 3, 2010, Pages 472-480

  Fontes, P R ^a   Gomide, L A M ^a   Fontes, E A F ^a   Ramos, E M ^b   Ramos, A L S ^c  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^c IFET SEMG   (Brazil)

Author keywords

Carbon monoxide; Color; Dried swine blood; Packaging

Indexed keywords

SUIDAE; SUS;

EID: 77954952029     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.018     Document Type: Article

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